Linzer Cookies Recipe 

Linzer cookies with raspberry jam and almond batter. A plate of delicious cookies is essential for every holiday party! 

– 2 cups all-purpose flour spooned & leveled (250 grams) – 1 cup blanched almond flour (100 grams) – ½ teaspoon baking powder – ½ teaspoon salt – 1 cup unsalted butter softened to room temperature (230 grams) – ⅔ cup granulated sugar (135 grams) – 1 large egg at room temperature – Zest of 1 medium lemon optional, but recommended

Ingredient

– 2 teaspoons pure vanilla extract – ½ cup raspberry jam (155 grams) – 2 to 3 tablespoons confectioners sugar (15 to 23 grams)

Direction

Mix all-purpose flour, almond flour, baking powder, and salt in a large basin to make cookie dough. Mix butter and sugar in another large basin for 1–2 minutes with an electric mixer. 

1

Mix vanilla, lemon zest, and egg. After adding dry ingredients, the crumbly cookie dough will come together.

2

Dough divide. On a big lightly floured parchment paper, place half the dough. Use another large parchment paper after palm-flattening the dough. 

3

Roll dough between parchment paper to ¼ inch thickness. Half dough, two more parchments. Wrap both dough pieces in parchment and chill on a baking sheet for 2 hours.

4

Turn on oven to 350°F/180°C. Use two to three large baking sheets using parchment or silicone mats. Remove the dough from the fridge, peel off the parchment, and cut into 2-inch circles.

5

 On parchment-lined baking sheets, separate 2 inches. Make extra cookies by reshaping and flouring waste dough. Draw a circle or shape on half the circular cookies.

6

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Drop Biscuits Recipe 

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